Giuseppe Pezzella

Coming Up

Group Executive Chef work at Chic Nonna in Dubai sits near the top of Giuseppe Pezzella’s record, but the broader line is one of steady kitchen advancement. In Dubai, he moved through service with an Italian register intact, building standing through repeated exposure to high-pressure rooms rather than a single break. Head Chef posts at Cinque in FIVE Palm Jumeirah and Trattoria by Cinque in FIVE Jumeirah Village placed him in operations where pace, consistency, and control matter every night. That progression now reads into his Group Executive Chef role at Chic Nonna in Dubai, and into his 2024 appointment as Group Executive Chef of RIKAS Hospitality Group, where the scale of the title matches the range of the work.

Where They Are Now

By 2024, Group Executive Chef duties at RIKAS Hospitality Group in Dubai had put Pezzella into a role concerned with oversight as much as execution. The same year also carried a Group Executive Chef title at Eugène Eugène, extending his reach across more than one dining room. Chic Nonna remains part of that record as well, tying his name to leadership at a venue known for visible front-of-house ambition and a defined kitchen identity. Taken together, those posts point to a chef whose value lies in maintaining a clear standard across different operations.

Signature

Pezzella’s cooking stays close to seafood and Italian reference points, with dishes that pair richness against acidity and use presentation as part of the brief. Tor Nona, Gold Sheikh Burrata, spaghetti granchio e limone di Amalfi, Chocolate Bonet, and Red Prawns with Burrata and Basil Ice Cream sit within that range. The list suggests a kitchen language built on recognizable Italian structure, with shellfish, dairy, citrus, and dessert working in clear balance rather than excess.

In Their Words “My speciality is seafood and Italian food.”

Honors

The clearest recognition in Pezzella’s profile is the sequence of Group Executive Chef appointments at Chic Nonna, RIKAS Hospitality Group, and Eugène Eugène. Those roles mark advancement through Dubai’s dining sector and show a career measured in responsibility, not just tenure. The through-line is a chef whose standing has been built in kitchens that demand consistency, range, and the ability to keep an Italian point of view legible at scale.